Recipes, 9/30/10
Watergate Salad
• 1 (3.4 ounce) package instant pistachio pudding mix
• 1 (8 ounce) can crushed pineapple, with juice
• 1 cup miniature marshmallows
• 1/2 cup chopped pecans or walnuts
• 1 (12 ounce) container frozen whipped topping, thawed
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In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill. Eat on a late September day, wearing a tie-dye shirt and faded jeans.
Apricot Congealed Salad (my favorite)
• 1 (8 ounce) crushed pineapple
• 1 (3 ounce) box apricot gelatin
• 1 cup buttermilk
• 1 (8 ounce) container Cool Whip
• 1/2 cup chopped walnuts
Heat crushed pineapple and jello until dissolved. Refrigerate until cool. Add buttermilk, cool whip and nuts. Refrigerate until set.
Deviled Eggs
Deviled eggs are pretty simple fare and there are numerous variations.
• 7 hard-cooked eggs
• 4 tablespoons mayonnaise
• 1 scant teaspoon prepared mustard
• 1 teaspoon distilled white vinegar
• salt and pepper
• paprika, optional
Cut 6 of the hard cooked eggs in half lengthwise. Scoop yolks out of egg halves. Press yolks and remaining whole hard cooked egg through a sieve into a small bowl. Stir in mayonnaise and mustard; season to taste with salt and pepper. Sprinkle with a little paprika, if desired, and top each deviled egg half with an olive half, cut side up. Makes 12 deviled egg halves.
Variations to the basic deviled egg recipe:
• Add some pickle relish and top with a sliced green or black olive.
• Use ranch dressing and cream cheese instead of mayo with chopped onion and pickle
• Add scallions and a dash of curry powder to the basic recipe
• Add cumin, Dijon mustard, 1 chopped jalapeno pepper, a dash of red chili powder and top with snipped cilantro
• Add chopped smoked salmon and top with green onions
• Add a touch of horseradish and freshly ground black pepper
• And my favorite: add capers and sprinkle with freshly snipped taragon
Oven Fried Chicken
Spicy oven fried chicken recipe with chili powder, a little cinnamon, cumin, and lime juice.
• 4 chicken breast halves
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated lime peel
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
dash cinnamon or allspice
• 2 cups fine dry bread crumbs
• 1/4 cup chopped cilantro
• 2 teaspoons vegetable oil
If desired, remove skin from chicken. Combine honey, lime juice, peel, salt, chili powder, cumin, pepper, and cinnamon or allspice in a large shallow bowl. In a large bowl combine the bread crumbs, chopped cilantro, and vegetable oil. Dip chicken in honey mixture, turning to coat well. Add coated chicken to the bread crumb mixture, patting on crumbs. Transfer to a foil-lined baking pan. Bake at 425° for about 30 minutes, or until chicken is browned and juices run clear. Serves 4.
Better than S-e-x Chocolate Cake
• 1 German chocolate or other chocolate cake, baked, 13x9x2-inch
• 3/4 cup fudge topping
• 3/4 cup caramel or butterscotch topping
• 3/4 cup sweetened condensed milk
• 6 chocolate covered toffee bars
• 1 tub of whipped topping or whipped cream from a can
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping (or decorate with squirts of canned whipped cream) and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving! Serves 12
